Seafood Primavera

1 medium onion, chopped
4 green onions, chopped
1/3 cup olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each small red and yellow pepper, ct into strips
3oz. snow peas
1/3 cup sliced mushrooms
3 garlics, minced
½ lb. each scallops and shrimp, peeled and deveined
2/3 cup clam juice
1/3 cup dry white wine
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2/3 cup flaked crabmeat
2 tbsp. each lemon juice and chopped parsley
¼ tsp. basil
¼ tsp. oregano
1 8oz. pkg. uncooked linguine, hot cooked and drained

Cook and stir onions in hot oil in large skillet over medium-high heat until
soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until
vegetables are tender. Remove; set aside.

Cover and cook scallops and shrimp in same skillet over medium-low heat until
opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil.
Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce
heat to low; add cream, stirring constantly. Add cheese; stir until
smooth. Cook until thickened.

Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add
remaining ingredients except linguine. Pour over linguine in large bowl;
toss gently to coat. Serve with additional grated Parmesan cheese,
if desired.

Makes 6 servings